Wash and dry apples. Insert Popsicle sticks into bottoms of apples and set aside. In a medium-sized saucepan over medium-low heat, melt caramels with 2 Tablespoons of water according to package directions. In another medium-sized saucepan, melt white chocolate chips following package directions or you can melt in the microwave at 30 second intervals until melted. When caramels are melted, dip apples, using a spoon to help you cover apple completely. Place apples on waxed paper that has been sprayed with non-stick cooking spray. Allow to cool slightly and drizzle with melted white chocolate. Sprinkle with cinnamon and sugar mixture. Refrigerate until ready to serve. ENJOY!

Caramel Corn

1-(12 ounce) can of evaporated milk
2 cups brown sugar
2 sticks or 1 cup butter or margarine
1 cup Karo light corn syrup
3 bags of microwave popcorn, popped with unpopped kernels removed (*According to the package directions, each bag of microwave popcorn will make about 10 cups of popped corn. When I made this recipe, I used the equivalent of air-popped popcorn.)

In a saucepan over medium heat, cook milk, brown sugar, butter and Karo syrup until mixture reaches 220 degrees on a candy thermometer, stirring constantly to prevent burning. (TIP: Be Patient-This will take about 30-45 minutes. Don't be tempted to turn the heat up to speed up the cooking time, because the caramel will burn easily!) Pour over popcorn and stir to coat popcorn completely. Spread out on a large piece of waxed paper that has been sprayed with non-stick cooking spray and allow to cool and air dry. Store in a covered bowl.

*Tip: Most caramel corn recipes produce a dry, crunchy popcorn. This caramel corn has a soft and chewy texture and that's why my husband and I love it!

Melt chocolate chips in a saucepan over low heat. Remove from the heat and add orange extract. Stir until well incorporated and smooth. Pour onto a waxed paper lined cookie sheet. Spread chocolate out with an off-set spatula until it's about 1/4 inch thick. Drop food coloring onto chocolate and swirl around with off-set spatula or a butter knife. (I used 4 drops of red and 6 drops of yellow food coloring. I mixed the food coloring into the white chocolate with an off-set spatula to make a light orange color, but you could use orange and yellow food coloring and just swirl it around to make a tri-color bark.) Sprinkle candy corn on top. Allow to set up. (TIP: You can place in the refrigerator to speed up the set up time.) Break into pieces.

Marshmallow Popcorn Balls

2-(10 ounce) packages of marshmallows (You can also use 2 large jars of marshmallow cream.)

1/4 cup butter

desired food coloring (I mixed red and yellow to make orange.)

2 bags Microwave popcorn, popped with unpopped kernels removed (*According to the package directions, each bag of microwave popcorn makes about 10 cups popped corn. I used the equivalent of air popped popcorn when I made this recipe.)

In a large saucepan, heat butter and marshmallows until melted. Add desired color and amount of food coloring and mix well. Add popped corn and stir until completely covered. *Using greased hands, form into popcorn balls and allow to cool completely. Wrap in waxed paper that has been sprayed with non-stick cooking spray.

*TIP: This is very messy, so make sure to grease your hands often to keep them from sticking to the popcorn balls. I sprayed my hands with non-stick cooking spray several times.

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Hi There, I'm Kandy. Welcome to My Kitchen!

I love, LOve, LOVE sharing recipes with my family and friends. That's why I started blogging. I hope that you will check out my recipes, but more than that, I hope that you try many of them and enjoy them as much as my family does!